cut the tentacles Next, cut the body section into ½ inch (1 cm) rings Place them in a shallow dish, adding the reserved tentacles. Squeeze the lemon juice over, toss and leave it for 5 minutes, when it will have absorbed most of the juice. Drain the squid through a colander and shake to remove excess liquid.
Next, heat the oil in a large, solid frying pan, add the garlic and lemon zest, cooking very slowly as it comes up to heat. When it is really hot add the squid and fry it in the hot oil, keeping it on the move so it just slightly takes on colour at the edges – it will only take about 1-2 minutes to cook.
cut the tentacles Next, cut the body section into ½ inch (1 cm) rings Place them in a shallow dish, adding the reserved tentacles. Squeeze the lemon juice over, toss and leave it for 5 minutes, when it will have absorbed most of the juice. Drain the squid through a colander and shake to remove excess liquid.
Next, heat the oil in a large, solid frying pan, add the garlic and lemon zest, cooking very slowly as it comes up to heat. When it is really hot add the squid and fry it in the hot oil, keeping it on the move so it just slightly takes on colour at the edges – it will only take about 1-2 minutes to cook.
Then add salt,pepper and parsley
.
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